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WPC 80 High Gel
WPC 80 High Gel is a native whey protein concentrate with an improved gelation profile, produced from EU-origin casein whey by ultrafiltration and spray drying. It contains min. 80% protein in dry matter and is intended for further processing in the dairy, meat and bakery industries and in nutrition products.
Technical aspects
Casein whey is concentrated by ultrafiltration, which retains the proteins and removes part of the lactose and minerals, and then spray-dried. The proteins remain in native (undenatured) form, giving high solubility across pH 2-10 and at salt concentrations below 20%, together with good emulsifying ability. The powder is white to cream in colour with a bland flavour.
Protein content is 74-81% (N x 6.38, as is) and min. 80% in dry matter; lactose max 12%, fat max 10%, ash max 6.5% and moisture max 6.5%. The High Gel grade forms firmer, more elastic gels on heating than standard WPC 80, which is used to bind water and fat in heat-treated products. The product contains the allergen milk (incl. lactose); it is non-GMO and does not require labelling under Regulations (EC) No 1829/2003 and 1830/2003.
| Parameter | Value |
|---|---|
| Colour | White to cream |
| Flavour / odour | Bland |
| Protein as is (N x 6.38) | 74.0-81.0% |
| Protein in dry matter (N x 6.38) | Min. 80% |
| Lactose | Max 12.0% |
| Fat | Max 10.0% |
| Ash | Max 6.5% |
| Moisture | Max 6.5% |
| Nitrate / nitrite | Max 100 / 5.0 ppm |
| pH (10% solution) | 7.2-7.8 |
| Scorched particles | Disc A |
| Bulk density (625x) | Typical 0.45 g/cm3 |
| Total plate count (30 °C) | Max 50,000 cfu/g |
| Enterobacteriaceae | Max 50 cfu/g |
| Bacillus cereus / sulphite-reducing clostridia | Max 200 / 200 cfu/g |
| Yeasts and moulds | Max 100 cfu/g |
| Staphylococcus aureus | Absent in 1 g |
| Salmonella | Absent in 250 g (10 x 25 g) |
| Listeria monocytogenes | Absent in 25 g |
| Allergens | Milk (incl. lactose) |
| GMO | Non-GMO, no labelling required under Reg. (EC) 1829/2003 and 1830/2003 |
Analytical methods follow ISO/IDF standards (incl. ISO 8968-3, ISO 5765-2, ISO 1736, ISO 6731, ISO 4833-1, ISO 6579) as listed in the downloadable specification.
Download specification
Storage period
Shelf life is a minimum of 24 months if kept under the prescribed storage conditions. Store in closed bags in a cool, dry place, protected from humidity and high temperatures.
Packaging
Foodcom S.A. supplies WPC 80 High Gel in paper bags with a polyethylene inner bag containing 20 kg net.
Application
In the food industry, WPC 80 High Gel is used in yoghurts, fresh cheese, dairy desserts and cheese, where it binds water and builds structure, in meat products and cooked sausages as a gelling agent that binds water and fat, and in bakery, bars and high-protein products. Its stability at low pH allows use in acidic protein beverages and gels.
Beyond mainstream food, it is a raw material for sports protein powders, medical nutrition and dietetic preparations; in animal nutrition it can be a component of milk replacers. Protein nutrition claims on the finished product are made under Regulation (EC) No 1924/2006.
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